I’ve always loved baking and have tried and tested so many recipes… This banana bread recipe is THE ONE! And there’s no faffing about with measuring scales because the recipe is in cups so it’s super easy!
Waste not, want not
This banana bread recipe is perfect for using up over ripe bananas! It keeps for a few days too and goes perfectly with a cup of tea or coffee.
Banana Bread Recipe
What you need
- 3 Ripe bananas
- 1/3 Cup melted unsalted butter
- 3/4 Cup of caster sugar
- 1 Egg
- 1 Tsp vanilla extract
- 1 Tsp bicarbonate of soda
- Pinch of salt
- 1 & 1/2 Cups of plain/all purpose flour
- Loaf tin & baking parchment/greaseproof paper (or you use cupcake/muffin cases instead).
- Optional toppings : chocolate chips/nuts/berries
What to do
- Preheat your oven at 180
- Lightly butter a loaf tin and line with greaseproof paper.
- Mash the ripe bananas in a large bowl until smooth.
- Stir in melted butter.
- add bicarbonate of soda, salt, sugar, beaten egg and vanilla extract.
- Mix together.
- Add flour and gently stir in. (add any optional toppings to the batter if you want)
- Pour batter into the loaf tin (top with any optional toppings) and bake for approximately 1 hour.
- You will know when it’s done if when you put a knife in the middle it comes out clean.
- If the knife doesn’t come out clean just pop it back in the oven.
- Top tip – Once cooled use a bread knife to slice your loaf, this stops it from crumbling!
Get the kids involved
Mason absolutely loves baking and I hope Ellis will too! Mason is nearly 4 and helps me to measure out ingredients, stir and waits patiently for the goodies to bake. But he’s also good at licking the bowl and eating the icing when we use it on some cakes. Sous-chef goals!! For more family recipes click here!
Choc chip, plain & blueberry banana breads.Banana Bread Crazy
I’m mad about banana bread, it’s so addictive! Have you got a fave banana bread recipe or have you tried this one? Please let me know because I’d love to try them!
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